Hamsi Buğulama (Steamed Anchovies with Onions and Herbs)
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Ingredients
- 600 g fresh anchovies or sprats, cleaned and filleted
- 1 onion, finely sliced
- 2 ripe plum tomatoes
- 3 tbsp flat-leaf parsley, chopped
- 1 lemon, juiced
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 316 kcal
- Protein
- 31.7 g
- Carbohydrate
- 4.8 g
- of which sugars
- 3.6 g
- Fat
- 17.6 g
- of which saturates
- 3.4 g
- Fibre
- 2.2 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5).
- 2
Scatter half the onion and ripe plum tomatoes, sliced, over the base of a baking dish and drizzle with half the olive oil.
- 3
Arrange the anchovies on top in a single layer, season, and scatter with the remaining onion and tomatoes.
- 4
Drizzle with the remaining olive oil and the lemon juice, cover with foil, and bake for 20 minutes until the fish is opaque and cooked through.
- 5
Scatter with flat-leaf parsley to serve.
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